@PorkyBelly’s summer menu IG captioning service.
sakizuke - seared kinmedai (chiba katsuura), tosazu, soramame, shiso blossoms
agemono - brentwood corn and hokkaido scallop kakiage, mitsuba
grilled hamo, fresh wasabi, salt
(new) aemono - live santa barbara spot prawns, okra, snap peas, daikon, kinome, kimizu sauce
(new) yaki nasu, shredded ginger, dashi
shinogi - aji bozushi, chive rice, wasabi, soy sauce
owan - dungeness crab suimono, baby kabu
sashimi - hatsu katsuo warayaki, ginger, shiso, myoga, salt
sake steamed abalone, abalone stock cube, abalone liver sauce, wasabi
charcoal grilled nodoguro, charcoal roasted onion x2
kisu tempura, daikon and ginger ankake
nabe - griled and steamed amadai, komatsuna, shiitake
grilled karasumi
anago and kinome gohan
the bottom of the donabe was reached
nori and miso soup
nectarine on a counter
ken’s top notch white nectarine, sake and sea salt gelee
harry’s berries gaviota, kinako infused whipped cream
matcha
fin
